Why eliminate chemicals when we can personalize your poison? (Yikes!)

It’s incredulous to me that instead of cleaning up our toxic food supply, the scientific community is now devoting time and money to figuring out how we can keep eating processed foods—without getting sick.

Read that again. Instead of eliminating harmful additives, we’re studying how to help people tolerate them.

Now—are you as angry as I am?

Let’s talk about it…

These additives pad profits, harm consumers

We live in a world drowning in emulsifiers, preservatives, artificial flavors, and other unnatural additives.

These aren’t harmless extras—they’re contributing to serious disease. In fact, I wouldn’t be the least bit surprised if the explosion of colorectal cancer in young men isn’t attributable to these chemicals.

Of course, a new study focused on one emulsifier in particular—carboxymethylcellulose (CMC). This is commonly found in processed baked goods like sandwich bread, brioche—and yes, even ice cream.

And get this… the researchers developed a test using a simple stool sample to predict whether someone is sensitive to CMC. (Jolly good for them.)

But wait, let’s back up…

Humans ate bread and ice cream long before this synthetic junk ever existed. I’m not saying I condone the sugar and carb content—but we didn’t need CMC then, and we sure don’t need it now.

It’s in our food for three reasons: to improve a product’s shelf life, to cut costs, and to make Big Food corporations richer.

These additives are not there to help you live longer or feel better—they are added to pad profits, plain and simple.

Don’t “personalize” the poison

What truly infuriates me is that we’ve been brainwashed to think cheap, chemical-laden food is a necessity—because we “need” to afford streaming subscriptions, smart phones for every family member, and any other type of modern distraction.

When I was growing up, we shared one phone line. One television. And we surely didn’t assume everything had to be personalized—because we weren’t yet addicted to convenience.

Now, researchers want to “personalize” diets so people can keep eating chemical-laden food—without the discomfort.

They even identified a gut microbiota “signature” that predicts who might react badly to CMC, opening the door to customized dietary advice. That’s absurd!

Look, you know how powerful personalized nutrition plans can be. I’m not discrediting that.

But for so many years, we’ve had it crammed down our throats that nutrition is black-and-white. So, really, I’m not surprised the mainstream is getting this wrong, too.

Chemicals have no place in our food supply. And in my view, being sensitive to them is a blessing in disguise.

So, here’s my customized, one-size-fits-all advice to everyone…

Eat. Real. Food.

Source:

“Stool Test Detects Sensitivity to Food Additives.” Medscape, 03/17/2025. (medscape.com/viewarticle/stool-test-detects-sensitivity-food-additives-2025a10006bn)